Flambéed bananas

Flambéed bananas are no longer reserved only for restaurants with Asian specialties. While the meal there loses a little charm because of that, we are richer for one "homemade" dessert. An additional plus is the visual effect provided by flambéing.

Preparation steps

Put butter, sugar and cinnamon in a pan. Heat with stirring until the sugar gets a dark brown color.
Drizzle with water and cook over low heat, stirring, until you get the sauce of the desired density.
Cut peeled bananas lengthwise, put them in the prepared sauce and boil everything briefly.
Pour rum into the pan and set on fire. When the flame goes out, the bananas are prepared.

Serving

Place two halves of the banana on a serving plate, pour over the sauce and serve with a scoop of ice cream.

Advice

Be sure to serve this dessert warm.

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Rosa Cooking